Cape Malay Chicken Curry

Make on Fresco
Serves 4 Prep Time 10 minutes   Cook Time 30 minutes   Rated:

SO…here is my take on Cape Malay chicken curry….make the powder and use in another dish. It too is divine. This was created for a private Thermomix lesson I did for a South African client who was a bit over the bland curries that are out there in Thermomix land! This is not bland. Rest assured!

Oh, and should you or anyone you know need a private thermomix lesson, just shoot us an email. We will happily oblige, negotiable rates…and I am willing to travel…France, Italy, Spain, Canada, Fremantle….you name it, I’ll pack my curry powder and go there…when I get home again that is.

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Need

Do

1  

Curry Powder;

2  

Place all ingredients into dry fry pan and cook a medium high heat until just smoking, this will prevent any bitterness from the unroasted mustard seeds!

3  

Allow to cool before milling 2 min/speed 8.

4  

Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 4-6 weeks.

5  

Chicken Curry;

6  

Place curry powder, garlic, onion, ginger and EVOO into Thermomix bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.

7  

Add tomatoes, Chicken Stock powder, carrots, sweet potato, sugar and curry leaves to Thermomix bowl and cook 15 min/100ºC/Reverse/speed 1. Check that sweet potatoes are done, you should cut them quite small and evenly for this timing.

8  

Add chicken to bowl and cook 5-7 min/100ºC/Reverse/speed 1. Add lemon juice and stir through 3 sec/Reverse/speed 1.

9  

Allow to rest for about 10 minutes either in Thermomix bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread or both. I love Turmeric yoghurt with this too.

Served with

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